1. Prepare the seasoning.
2. Remove the bones of the pipa and cut off the tendons to avoid shrinkage during frying. Then add an appropriate amount of soy sauce and marinate for 20 minutes. Be careful not to pour too much, and avoid too much juice when frying.
3. Fry the chicken in a non-stick pan. Fry the oil in the chicken skin as much as possible. It tastes better. Put a few pieces of green onions and ginger slices on the chicken to fry them together.
4. After the chicken steaks are fried, pour the sauce made of braised sauce, oyster sauce, light soy sauce, and pepper into the pot, simmer the flavor on a low heat, and finally collect the juice over high heat. Note that you don't need to adjust the sauce too much, just have 2-3 spoons to avoid too much juice, and you can add some sugar to taste if you want to eat dessert.
5. Finally, you can just make it out of the pot. This time the sauce is adjusted more and it is not completely covered on the chicken chops. Improve it next time.
